Cilantro Green Chile Lime Hummus
Anaheim’s are very popular in Southwestern US Cuisine.Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.
They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900’s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.
1 can chickpeas, drained and rinsed
1 cup chopped cilantro
1/4 cup diced green chiles, drained well
2 cloves of garlic minced
Juice of a lime
3/4 t. salt
3/4 t. chili powder
3/4 t. cumin
A few shakes of Chalula
2-3 T. water
In a high speed blender or food processor, add the drained and rinsed chickpeas, cilantro, green chiles, garlic, lime juice, minced garlic, Chalula, salt, chili powder, and cumin.
Blend until the ingredients start coming together. drizzle in the water until the hummus becomes the consistency that you like.
Serve hummus immediately with chips or vegetables, or store in an airtight container in the refrigerator. Hummus should be eaten within the week, maybe less, but I doubt it will last that long!